Healthy Recipe Black Eyed Pea Salad Fit Over 50 Coach

Healthy Recipe, Black-Eyed Pea Salad

The humble black-eyed pea is rich in fiber and nutrients and a valuable source of plant -based protein. It’s also incredibly versatile. Here it’s the star of colorful salad packed with delightfully unexpected flavors and textures in every bite. It’s adapted from one in “Cutting Up in the Kitchen” by Atlanta chef Duane Nutter. It’s sophisticated enough to serve as the starter for an elegant dinner, yet also makes a satisfying, no-fuss meal in itself. Serves 4. — Susan Puckett

Salad

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon peeled and coarsely chopped fresh ginger
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• ½ teaspoon kosher salt, plus more, to taste
• Freshly ground black pepper
• ½ cup coarsely chopped flat-leaf parsley
• 1 yellow pepper, seeded, and diced
• 1 red pepper, seeded, and diced
• ½ cup diced red onion
• 5 ounces arugula
• ¼ cup sunflower seeds
• 1 cup crumbled goat cheese or feta
• About ½ cup Balsamic-Dijon Vinaigrette, or more as desired

1. Combine the olive oil and ginger in a medium saucepan over medium heat and sauté the ginger for 2 to 3 minutes, until the ginger becomes slightly brown.
2. Stir in the black-eyed peas, ½ teaspoon of salt, and several grindings of black pepper, then reduce the heat to medium-low. Heat for another minute or two, just long enough to warm throughout. Set the pan aside and let the peas cool to room temperature.
3. With a slotted spoon, scoop the cooled peas into a large bowl. Add the parsley, the yellow and red peppers, and the onion and mix well. taste and adjust the seasoning as needed.
4. To serve, divide the arugula between four plates, then equally portion the black- eyed pea mixture among the servings, placing on top of the greens. Sprinkle the sunflower seeds and some goat cheese or feta on top. Add a few spoonfuls of the vinaigrette over each salad.

Balsamic-Dijon Vinaigrette Dressing

• ¼ cup aged balsamic vinegar
  1 cup extra-virgin olive oil
  1 tablespoon whole-grain mustard

1. To make the dressing, combine the vinegar, olive oil, and mustard in a jar or a pint container with a lid. Seal and shake well. Cover and refrigerate any leftovers for up to a week.

Susan Puckett is an Atlanta-based food writer and cookbook author.